Couscous-Garbanzo Salad

By dashy_65

Ingredients

• 1  cup  organic vegetable broth (such as Swanson Certified Organic)
• 1  cup  uncooked couscous
• 2  cups  chopped seeded tomato (about 2 medium)
• 1  cup  diced cucumber (about 1)
• 1  cup  thinly sliced green onions (about 6)
• 1/2  cup  grated carrot (1 medium)
• 1/2  cup  diced red bell pepper
• 1  (15 1/2-ounce) can chickpeas (garbanzo beans), drained
• 2  tablespoons  extravirgin olive oil
• 2  tablespoons  red wine vinegar
• 1  tablespoon  fresh lemon juice
• 2  teaspoons  chopped fresh oregano
• 1  teaspoon  minced garlic
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  crushed red pepper

Preparation

Step 1

Bring broth to a boil in a medium saucepan, and gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Place couscous in a large bowl, and cool completely. Fluff with a fork. Stir in tomato, cucumber, and next 4 ingredients (through chickpeas); toss well. Combine oil and the remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to couscous mixture just before serving; toss gently.

132 cal, 3.5g fat, 21.4g carb, 3g fiber, 246mg sodium